The best chicken and vegetable soup recipe ever

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The best chicken and vegetable soup recipe ever

I’ve made a lot of chicken soup over the years, but it’s my go-to. It tastes like a classic chicken noodle soup with only no pasta so you get healthy protein and vegetables for every bite.

I originally developed this recipe a few years ago when my LA kitchen was too small to even keep a box of soup. Luckily, I learned that you don’t need to rely on store-bought soup to make delicious soup ingredients. (If you don’t believe me, read the glowing comment below!)

Most importantly, you don’t have to cut any raw chicken before getting started, which should help you save time in cleaning.

⭐⭐⭐⭐⭐ Review

“I’ve been looking for a soup that doesn’t take a few hours. Wow, this recipe is perfect!” – Rose

Chicken vegetable soup with steel packaging white pot.

Why You Like This Chicken Vegetable Soup Recipe

Consoling. It is a great choice if you want to dine in the next week. You can even bring a warm thermos to work or school!

This is flexible. The base of this soup is chicken and veggies, but you can add potatoes or a can of white beans to this recipe to make it more like a complete meal with extra fiber in each bite. If you have more vegetables available, such as peas, spinach or kale, you can also add these vegetables!

No special ingredients are required. This soup recipe does not rely on store-bought chicken or vegetable soup, but requires water. When you cook the chicken, vegetables and seasoning directly in water, it becomes as delicious as any other soup! So you can save yourself money and still enjoy a good soup.

Allergy-friendly. As written, this soup is naturally gluten-free, nut-free and dairy-free. To make it more filling, I often add a can of drain and rinse-style Cannellini beans, but feel free to add other extra features you like.

This is easy to prepare. One of my least favorite kitchen tasks is to use raw meat and then clean the cutting board. If you feel the same way, you will love this cooking method!

Instead of cutting the raw meat into large pieces and cooking it, stick the whole chicken breast into the stock pot and let them cook directly in the broth. Once you’re done, you can easily chop them with two forks and add them to the soup.

Is there any barbecue chicken? You can use it here too! In this case, you may want to start with a quart of chicken broth to make sure your soup has a lot of flavor. Then add the chopped cooked chicken and cook until the vegetables are tender. In this case, make sure to start with less salt, as the vegetarian soup has already added some sodium.

Chicken Vegetable Soup Ingredients

Here is what you need for the best chicken soup:

chicken breast. We use whole breasts instead of blocks, so you don’t have to clean raw meat from the cutting board. If you like, use boneless, skinless thighs. (They are almost impossible to overcook!)
Onions, carrots and celery. Three affecte of this vegetable (called Mirepoix) is the ideal foundation for any soup recipe. They are aromatic and when cooked in this recipe, they can make a delicious soup.
Garlic and thyme. It’s convenient to use dry thyme and adds the classic comfort food flavor of the chicken noodle soup you’d expect. If you are a garlic fan, feel free to use more!
green beans. I use frozen mung beans to increase the vegetarian content without the need for extra chopping. If you prefer other vegetarian dishes, these vegetarian dishes are easy to replace.
Salt and pepper. I use high-quality sea salt (real salt brand) and it tastes different from white meal salt. If you are using a different variety, start with a smaller amount and add more flavors. If your soup tastes bland, it’s because you’re not using enough salt.

This will give you a delicious broth base similar to chicken noodle soup. If you like to use different vegetables, feel free to try your hand.

Chicken vegetable soup lying on a white surface.

How to make chicken and vegetable soup

Step 1:

Pour the olive oil into a large stock pot or Dutch oven and sauté the onion, carrots and celery until about 8 minutes.

Once the vegetables are softened, add the garlic and dry thyme and stir for one minute until it smells scented.

Soup vegetables are fried in a pot with herbs and garlic.

Step 2:

Add water or soup, frozen mung beans, chicken breast, salt and pepper.

Bring the liquid to a boil, then cover and cook for 15 to 20 minutes, or until the internal temperature of the chicken reaches at least 160ºF.

Step 3:

Use tongs to remove the chicken breasts from the soup and let them sit on the plate for at least 5 minutes, making cooking complete. (The internal temperature needs to reach at least 165ºF to be thoroughly cooked, but it is usually achieved during rest.)

Step 4:

They chop the chicken with two forks after they have time to rest. Then, add the chopped chicken back to the stock pot and stir.

Adjust any seasonings to taste at this point, and add more salt or more water if you prefer more broth. It’s also time to add lemon juice to squeeze to help brighten the flavor.

Chop the chicken on a plate and add it to the stock pot.

Pour the soup into a bowl and immediately warm it up with fresh parsley or a small amount of chopped parmesan cheese.

How to store leftovers

The remaining soup can be stored in an airtight container in the refrigerator for up to 4 days. Reheat it on the stove until it’s heated, which should take about 5 minutes.

(Or use a microwave to heat at 30-second intervals, stirring between rounds.)

Chicken soup is placed in a bowl of tbsp.

1 spoon Extra virgin olive oil
1 Yellow onion chopped
3 carrot chopped (about 1 cup)
3 Celery stems chopped (about 1 cup)
2 Garlic cloves chopped
1 teaspoon Dried thyme
5 cup water
1½ cup Fresh or frozen green beans cut into 1-inch pieces
1 pound Boneless chicken breast
1 spoon Fine sea salt (I use real salt brands)
½ teaspoon Grind black pepper

Optional Add

1 (15 oz) Yes Chickpeas or white beans drain and rinse
1 pound potato cut into ½-inch pieces
Fresh lemon juice
Chopped parsley

In a large pot with a lid, heat the olive oil over medium heat, then sauté the onion, carrots and celery until about 8 minutes. Add the garlic and thyme and stir for another minute.
Add water, mung beans, chicken, salt and pepper. Bring the liquid to a boil, cover the pan, and lower the heat so that the soup can be cooked gently for 15 minutes. (If you want to add potatoes or chickpeas, it’s time to do that, too.)
Check the chicken by lifting it out of the pot and testing it with a meat thermometer. When the temperature reaches 160ºF, you can use tongs to remove the chicken and let it sit for 5 to 10 minutes to complete the cooking and reach a safe internal temperature of 165ºF.
Use two forks to chop the chicken, or cut it into small bite-sized pieces. Return the chicken to the stock pot and adjust any seasonings. You can add 1 cup of water to add soup, or add lemon juice to help enhance the flavor. Serve the soup in a bowl and garnish with freshly chopped parsley.
The remaining soup can be stored in an airtight container in the refrigerator for up to 4 days.

Nutritional information is used for approximately 2 cups of soup. This is calculated automatically, just an estimate, not a guarantee. (This is calculated, without additional add-ons like chickpeas or potatoes.)
• Want to use soup instead of water? Ensure salt reduction. (Start with just 1 teaspoon on the safe side.)
•Do you have to use up all the chicken when cooking? You can add it in the last 10 minutes of the cooking cycle just to make sure it is heated.